How To make Oatmeal Icebox Cookies

The Best Cookie You Will Ever Have | Chef Jean-Pierre

Hello There Friends, Today I am making the Ultimate Cookie. A cross between a Chocolate Chip Cookie and a Chocolate Croissant. Buttery, Velvety, Nutty, Decedent, CHOCOLATEY! Everything you could ever want in a cookie! Let me know what you think in the comments below.

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Cookie Dough - Icebox Cookies Recipe

Do you buy sleeves of premade cookie dough at the supermarket? You can make homemade cookie dough to keep in the freezer and then bake cookies whenever the mood strikes. Just slice off four or six or a dozen cookies or whatever you deserve and pop them into the oven for fresh baked cookies in a matter of minutes.
More details and a printable copy of this cookie recipe can be found at

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Thanks for checking out this easy freezer cookie dough recipe. We appreciate all the kind comments and support, and we'll see you next time in the kitchen!

Doughvember: Mom's(?) Icebox Cookies

My Mom made the best icebox cookies but I no longer have the recipe. Can I duplicate hers with the vintage recipe I found?

Mr. Giles Icebox Cookies
4 cups flour
2 cups brown sugar
1 cup butter
2 eggs
1 teaspoon soda [baking soda]
1 teaspoon cream of tartar [Omitted]
1 cup nuts [I used 2-2 ounce packets of finely diced walnuts]
Vanilla [I used 1 teaspoon]

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Recipe Oatmeal Refrigerator Cookies

Recipe - Oatmeal Refrigerator Cookies
INGREDIENTS:
●1 cup shortening
●1 cup white sugar
●1 cup brown sugar
●2 eggs
●1 tablespoon grated orange zest
●3 tablespoons molasses
●1 teaspoon vanilla extract
●1 cup all-purpose flour
●1 teaspoon baking soda
●1 teaspoon salt
●3 cups rolled oats

Icebox Cookies Recipe

How to make Icebox Cookies

INGREDIENTS
140g softened butter
90g powdered sugar
1 egg
1 teaspoon vanilla extract

VANILLA DOUGH
125g all purpose flour

CHOCOLATE DOUGH
115g all purpose flour
10g unsweetened cocoa powder

25g Chocolate Chips
12g sliced almond

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Professional Baker Teaches You How To Make ICEBOX COOKIES!

Here are three types of icebox cookies. The cookies will keep for up to 4 days in an airtight container. Click on SHOW MORE for recipe ingredients and baking guide.

You can learn to make the Pate Sable dough in the Empire Cookies recipe video:

Baking ingredients:

Lemon Icebox Rounds
1 recipe Tender Tart Dough
2 tsp finely grated lemon zest
⅓ cup Turbinado or yellow-coloured decorator's sugar

Earl Grey Icebox Squares
1 recipe Tender Tart Dough
1 Earl Grey tea bag

Chocolate Icebox Pinwheels
1 recipe Tender Tart Dough
2 Tbsp Dutch process cocoa powder

Baking instructions for Lemon Icebox Rounds
1. Prepare the dough recipe, stirring in the lemon zest when adding the egg yolks. Shape the dough into logs that are an inch across and wrap in plastic wrap. Chill until firm, about 2 hours.

2. Preheat the oven to 325 F and line 2 baking trays with parchment paper.

3. Pour the turbinado sugar onto a plate. Unwrap the cookie logs and roll them in the sugar to coat. Slice the cookies about ¼-inch thick and place on the baking trays, leaving a ½-inch between them. Bake the cookies for about 15 minutes, until lightly browned on the bottoms. Cool the cookies on the tray and then store in an airtight container.

Baking instructions for Earl Grey Icebox Squares
1. Prepare the dough recipe, stirring in the tea from the tea bag when adding the egg yolks. Shape the dough into logs that are an inch across and wrap in plastic wrap, then flatten them on 4 sides to create a square shape. Chill until firm, about 2 hours.

2. Preheat the oven to 325 F and line 2 baking trays with parchment paper.

3. Slice the cookies about ¼-inch thick and place on the baking trays, leaving a ½-inch between them. Bake the cookies for about 15 minutes, until lightly browned on the bottoms. Cool the cookies on the tray and then store in an airtight container.

Baking instructions for Chocolate Icebox Pinwheels
1. Prepare the dough recipe, then remove half of the dough to a separate bowl. Stir the cocoa powder into that separate bowl of dough until incorporates. Shape each piece of dough into a disc and wrap in plastic wrap. Chill until firm, about 2 hours.

2. On a lightly floured work surface, roll out each piece of dough to a square about 8-inches across and just under a ¼-inch thick. Place the chocolate dough over the plain dough, trim the edges and carefully roll up, creating a spiral effect. Wrap the cookie log and chill until form again, about an hour.

3. Preheat the oven to 325 F and line 2 baking trays with parchment paper.

4. Slice the cookies about ¼-inch thick and place on the baking trays, leaving a ½-inch between them. Bake the cookies for about 15 minutes, until lightly browned on the bottoms. Cool the cookies on the tray and then store in an airtight container.


The cookies will keep for up to 4 days in an airtight container.

Lemon Icebox Rounds makes about 4-5 dozen 1-inch cookies
Earl Grey Icebox Squares makes about 4 dozen 1-inch cookies
Chocolate Icebox Pinwheels makes about 2 dozen cookies

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